Imagine the perfect summer day captured in a cookie! These Strawberry Lemonade Cookies bring together the sweet juiciness of fresh strawberries with the bright, tangy zip of lemon in a soft, chewy treat that’s impossible to resist. Each bite delivers that perfect balance of sweet and tart that makes strawberry lemonade such a beloved classic.
I developed this recipe during a particularly hot summer when I wanted to create something that felt refreshing and seasonal without turning on the oven for too long. The result is these beautiful pink-speckled cookies that have quickly become a family favorite and a hit at every summer gathering.
Why You’ll Love This
- Simple ingredients that you likely already have in your pantry and fridge
- The perfect balance of sweet strawberry and tangy lemon flavors
- Soft centers with slightly crisp edges for the ideal cookie texture
- Beautiful naturally pink-speckled appearance without artificial coloring
- Easy to make ahead and freeze the dough for fresh-baked cookies anytime
Ingredients
- 1/2 cup (113g) unsalted butter
- 1 cup (200g) granulated sugar
- Zest of 1 lemon
- 3 tablespoons (42g) vegetable oil
- 1 large egg plus 1 yolk, room temperature
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 2 1/2 cups (300g) all-purpose flour
- 1 tablespoon (10g) cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups (33g) freeze-dried strawberries
- 1 cup (226g) unsalted butter, room temperature
- 2 1/2 cups (300g) powdered sugar
- 1/4 cup heavy cream
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
- Additional freeze-dried strawberries
- Additional lemon zest
Instructions
- Melt butter. Mix with sugar and lemon zest, then add oil, eggs, lemon juice, and vanilla.
- Add dry ingredients to wet. Mix until combined. Chill 30 minutes.
- Scoop, roll into balls, and flatten slightly. Bake at 350°F for 12-13 minutes.
- Grind strawberries. Beat butter, then mix with strawberries, sugar, cream, and flavorings.
- Frost cooled cookies with swirled buttercream. Top with crushed strawberries and zest.
Tips & Variations
- For a more intense lemon flavor, add 1/4 teaspoon of lemon extract along with the vanilla.
- If fresh strawberries aren’t available, use 3/4 cup freeze-dried strawberries, crushed into smaller pieces.
- The dough can be chilled for 30 minutes before baking for thicker, chewier cookies.
- Try adding white chocolate chips for extra sweetness and texture.
- For a glaze instead of powdered sugar, mix 1 cup powdered sugar with 1-2 tablespoons lemon juice until smooth, then drizzle over cooled cookies.
- Pat the diced strawberries with paper towels to remove excess moisture before adding to the dough.
Serving Suggestions
These Strawberry Lemonade Cookies are delightful on their own, but they truly shine when served alongside a cold glass of actual strawberry lemonade or iced tea on a warm day. For a special dessert, sandwich a scoop of vanilla or strawberry ice cream between two cookies for the ultimate summer treat.
They also make a beautiful addition to any dessert platter alongside other fruit-forward treats like lemon bars or strawberry shortcake for a themed spread.
Notes
- Store cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- The cookies will be very soft when first removed from the oven but will firm up as they cool.
- Freeze baked cookies for up to 3 months in a freezer-safe container with parchment between layers.
- The strawberry pieces will create moist pockets in the cookies – this is expected and part of their charm!
FAQs
Can I use frozen strawberries instead of fresh?
Yes, but thaw them first and pat them very dry with paper towels to remove excess moisture, then dice them.
Why did my cookies spread too much?
This could happen if your butter was too warm or if the strawberries released too much moisture. Try chilling the dough for 30 minutes before baking.
Can I make these cookies gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend designed for baking.
How do I know when the cookies are done baking?
The edges should be just turning golden while the centers still look slightly underdone. They’ll continue to cook a bit on the hot baking sheet after removal from the oven.
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